1. FOR ENRICHING WATER WITH IRON
Place aubergines in the kettle during the boiling process- the water is thus enriched with valuable iron, especially the particularly bioavailable iron(II). Only add to larger kettles (e.g. Yakan), conventional electric kettles can be damaged by the movement of the iron.
2. FOR PICKLING AUBERGINES
The traditional Japanese way of pickling aubergines with rice bran retains its dark purple colour particularly well when pickled together with Nanbu Tekki cast iron aubergines.
3. FOR COOKING WITH BLACK SOYBEANS
Traditionally, black soybeans (kuromame 黒豆) are cooked in Japan and served as a side dish. If you add Nanbu Tekki cast iron aubergines during cooking, the beans become a particularly shiny black colour.
4. FOR DESANDING SHELLS
Adding the Nanbu Tekki cast iron aubergines to mussels soaked in water for desanding allows the sand to be released from the mussels into the water more quickly.
